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Rolling in the dough

Just Loafing Around

A gently used bread machine, purchased for $5 at thrift shop, produced dough for making these picture-perfect loaves of bread. Clockwise, from upper left, old-fashioned white bread, Italian bread with sesame seeds, rye bread with caraway seeds and whole wheat bread with molasses.

Bread dough takes on a life of its own once it is placed in a hot oven for baking. Although there are specialty tools, called lames, available for slashing the top of bread dough, a sharp serrated knife will work just as well. The slashes are made to help the bread retain its shape during baking when carbon dioxide gas expands, pushing the dough upwards.

For optimal results, precisely follow the directions in your recipe, using the right kind of yeast and proper size pan. (An 8 x 4 -inch loaf pan proved to be the best fit for a well-shaped loaf of rye bread, pictured lower right, far left.) In addition to rapid rise yeast, this rye bread was made with vital wheat gluten, a natural substance valued by bread bakers for its ability to improve the shape and texture of yeast breads.

A fresh slice of wheat bread and a smear or two of peanut butter is a meal. For a soft crust, gently rub a light coating of unsalted butter (use a stick straight from the refrigerator) over bread just out of the oven.

Preferring the rustic look of hand-shaped artisanal breads or breads that have been baked in traditional loaf pans, I don't use my bread machine much beyond the dough cycle. For the purpose of mixing, kneading and proofing dough, it's a timesaving, labor-reducing kitchen marvel. Because I use the machine for limited purposes, I'm always on the hunt for gently used bread machines in thrift stores. Discarded by their owners for a number of reasons, ranging from their size (titanic), to dissatisfaction with the shape of the bread they produce (cylindrical), bread machines almost always make an appearance in thrift stores or at garage sales. Regardless their shortcomings, bread machines are workhorses in the kitchen and superb at doing what they do best -- mix, knead and proof dough just right for shaping into breads, coffeecakes, rolls, pizza and more. If you opt to try to hunt out a bread machine from a second hand store, be certain to plug it in before purchase and check out the controls. Look inside the machine. You should find a bread pan, with a paddle, coated with a non-stick finish. Examine the finish -- it should be intact, without scratches. If the pan is a wreck, pass on the machine. Replacement parts and shipping can be more than the price of a new machine. Should your machine be without instructions, don't let that stop you from making the purchase, as you'll likely find those on the internet. Once you get your machine home, clean it well. Assemble your ingredients and get out your pans. You're going to like this bread. And, you'll be back for more.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com

Note on all bread:

n Be sure to place ingredients in bread machine in order listed.

n Measure flour by scooping a measuring cup into the flour, then level off with the flat side of a knife.

n Test bread with an instant read thermometer. Bread is fully baked when it reaches an internal temperature of 190 degrees.

Old-Fashioned White Bread

(For an 8.5 x 4.5-inch loaf pan. A pan with a dark, non-stick finish works well for this recipe.)

1 cup warm (110 degrees) water

2 tablespoons vegetable oil or light olive oil

3 cups bread flour (I like King Arthur brand)

1/3 cup granulated sugar

3/4 teaspoon salt

1 envelope (2 1/4 teaspoons) rapid rise or bread machine yeast

Non-stick cooking spray, for greasing pans

Butter for spreading on baked bread

(optional)*

Spray canister of an electric bread machine lightly with non-stick cooking spray. Place water and oil in canister, then add flour, sugar and salt. With your finger make an indentation in the flour and carefully pour in yeast. (Do not allow yeast to come into contact with liquid). Start machine on dough cycle. When cycle completes, remove dough from canister and place on a lightly floured surface. Knead dough for a few seconds, then roll into an even log, approximately the same length and width (8 x 4 inches) as the bread pan you will be using to bake the bread. Lightly spray an 8.5 x 4.5-inch bread pan with cooking spray. Place dough in pan and cover pan with a lightly greased piece of plastic wrap. Let dough rise until it just crowns, about 3/4 to 1 inch above sides of pan. (Do not let dough rise beyond sides of pan, or your loaf will be misshapen.) Remove plastic wrap, place pan in a 350 degree preheated oven, and bake for approximately 35 minutes. The bread should be golden brown with an internal temperature of 190 degrees. (Test bread with an instant read thermometer.) Remove bread from pan and allow to cool on a wire rack. Makes 1 loaf.

*Kitchen Ade Note: For a soft crust, gently rub a thin coating of butter (you can use a stick of butter straight from the refrigerator) over the top of bread while it is still hot.

Italian Bread

1 cup, plus 2 tablespoons warm (110 degrees) water

2 teaspoons olive oil

3 1/4 cups bread flour

1 tablespoon granulated sugar

1 1/2 teaspoons salt

2 1/2 teaspoons rapid rise or bread machine yeast

Non-stick cooking spray for greasing bread machine pan

Cornmeal for sprinkling in dough bowl

Milk, for brushing on dough

Sesame seeds, for sprinkling on dough

Pizza stone or cookie sheet for baking bread

Spray canister of an electric bread machine lightly with non-stick cooking spray. Place water and oil in the canister, then add flour, sugar and salt. With your finger, make an indentation in the flour and carefully pour in yeast. (Do not allow yeast to come into contact with liquid). Start machine on dough cycle. When cycle completes, remove dough from canister and place on a lightly floured surface. Knead for a few seconds, then shape into a round, approximately 8 inches in diameter. Place dough in a lightly greased shallow bowl (about 10 inches in diameter) that has been generously sprinkled with cornmeal. Cover bowl loosely with a lightly greased piece of plastic wrap and allow to rise until double in size. (This will take about 45 minutes.)

While dough is rising, place a pizza stone in a preheated 350 degree and heat for 30 minutes. (If you don't have a pizza stone, you can bake bread on a large cookie sheet preheated for 5 minutes.) Carefully place dough on pizza stone, scoring dough with three shallow slashes (front to back) with a sharp serrated knife. Brush loaf with milk (this will help bread to brown evenly), then sprinkle liberally with sesame seeds. Bake for 35 to 40 minutes, or until center of bread reaches 190 degrees on an instant read thermometer. Remove loaf to a wire rack to cool. Makes 1 loaf.

*Kitchen Ade Note: To slice bread, cut round in half , then slice each half into 8 pieces, to make 16 slices.

Rye Bread with Caraway Seedsand Honey

(For an 8.5 X 4.5-inch loaf pan. A pan with a dark, non-stick finish works well for this recipe.)

1 1/2 cups warm (110 degrees) water

2 tablespoons olive oil

3 tablespoons honey

1 1/2 cups rye flour (dark or regular)

2 cups bread flour

1 tablespoon caraway seed

1/2 cup extra fine yellow cornmeal

1 teaspoon salt

2 tablespoons vital wheat gluten*

2 teaspoons rapid rise or bread machine yeast

Non-stick cooking spray

Spray canister of an electric bread machine lightly with non-stick cooking spray. Place water in the canister. Using a measuring spoon, measure oil into the canister. Then, using the same spoon used to measure the oil, measure honey into the canister. (The honey will slide smoothly off the spoon.) Add flours, caraway, cornmeal, salt and gluten. With your finger make an indentation in the flour and carefully pour in yeast. (Do not allow yeast to come into contact with liquid). Start machine on dough cycle. When cycle completes, remove dough from canister and place on a lightly floured surface. Knead for a few seconds, then shape dough into a log, measuring about 8 x 4 inches. Place dough in an 8.5 x 4.5-inch loaf pan. Cover dough with a piece of lightly oiled plastic wrap and allow to rise for about 40 minutes, or until double in size and dough crowns about 1 inch above sides of pan. Place pan in a 350 degree preheated oven and bake for 40 to 45 minutes or until center of bread registers 190 degrees on an instant read thermometer. Remove bread from pan and allow to cool on wire rack. Makes 1 loaf.

Whole Wheat with Molasses Bread

(For a 9 x 5-inch loaf pan. A pan with a dark, non-stick finish works well for this recipe.)

Spray canister of an electric bread machine lightly with non-stick cooking spray. Pour water into the canister. Using a measuring spoon, measure oil into canister. Using the same spoon used to measure the oil, measure the molasses into the canister. (The molasses will slide right off the oiled spoon.) In a medium mixing bowl, whisk together the flours. Add flour mixture to canister, then salt. With your finger make an indentation in the flour and carefully pour in yeast. (Do not allow yeast to come into contact with liquid). Start machine on dough cycle. When cycle completes, remove dough from canister and place on a lightly floured surface. Knead dough for a few seconds, then roll into a log roughly the same size as the loaf pan you will be using for the recipe. Place dough in a lightly greased 9 x 5-inch loaf pan. Cover dough with a piece of lightly oiled plastic wrap and allow to rise for 45 minutes to 1 hour or until double in size and dough crowns about 3/4 inch above sides of the pan. Place pan in a 350 degree preheated oven and bake for 35 to 40 minutes or until center of bread registers 190 degrees on an instant read thermometer. Remove bread from pan and allow to cool on wire rack. Makes 1 loaf. *Kitchen Ade Note: For a soft crust, gently rub a thin coat of butter (you can use a stick of butter right out of the refrigerator) over the top of bread while it is still hot from the oven.